I was so scared with no backup plan!
This turkey was so juicy and delicious I couldn't believe it and what was even more shocking 5 people devoured the whole 12-pound turkey faster than any bird we have ever made!
It was sure easier than expected.
I was so afraid it was going to be dangerous but my husband really made a great plan and it was easy and perfectly cooked.
If you never tried a fried turkey trust me it's time, a little more costly for the oil but so worth the taste.
It's better than chicken wings if you're a big fan of wings!
BEST BIRD EVER!
I was absolutely amazed how the juices ran out of this bird, and the smell of the marinade was mouth-watering, buttery, juicy and believe me, it didn't last long! I was a newbie to the fried turkey world.
A southern tradition I was not accustomed to at all.
We always slow roast our turkey overnight and wake up to the aroma in the house on Thanksgiving morning.
Since this year I had to work and couldn't cook, this idea turned out to be a fantastic alternative for sure!
Keeping an eye on it!
Curt was checking to see if it was done, 14 pounds in 45 minutes, the fryer was set on 350 F degrees, he heats the oil first around 30 minutes before dropping this bad boy inside the peanut oil.
Curt kept his eye on the heat setting making sure it stayed a constant 350 degrees.
Rope Idea
After watching several food stations on the best methods, my husband bought a rope, used around a 12 ft ladder and hang the rope over the top step through the middle of the ladder.
He tied the rope to the hook that was furnished by the fryer and attached it tightly to that hook.
This allowed them to lower the basket (also part of the fryer) to lower this safely into the oil.
Fresh Turkey
Lower this very carefully as the oil can spill over, splash and can be very dangerous, never ever use a frozen Turkey there is a way to much ice and water in it, the splash could be very dangerous.
We used a fresh Turkey and took it out of the refrigerator for around 1/2 hour while waiting for the oil to heat to 350F degrees.
Heating the Oil
Preparation is very important getting the oil heated to 350F degrees if it's not hot enough oil the turkey will be greasy and not cook evenly.
Slowly lower the turkey into the oil. Very slow.
I was a wreck worried we would need a backup plan, the boy was I wrong!
My husband was so sure of himself and confident he was going to Ace this one!
I should have had more faith in him! Since this was his first time, I felt lost not being in the kitchen this year and allowing them to both take over for the holiday...
After this experience, I am loving it!
Much Safer
I really loved this idea no splattering of oil to worry about and it worked like a charm.
Using the rope and ladder really worked out great!
Once and A Year It's a Treat!
I know fried foods aren't healthy! But this was our first time trying out fried turkey.. and wow, was I impressed.
This was juicy, flavorful, and as a huge chicken wing the only thing missing was hot sauce ( smile).
Of course, everything in moderation, I wouldn't eat this amazing bird every day but I have to tell you, it was nothing like I expected.
I thought it would be greasy and flavorless.
However, after talking to several fried turkey lovers, I found out that the best way to prepare this was an injection, marinating for three days, then deep-fried perfection is in your future. Just an amazing taste!
Marinade:
1 Turkey fresh preferable or frozen blotted dry... 12-15 pounds or what can fit your fryer
3 gallons peanut oil
3 cloves minced garlic
4 tablespoons of olive oil
1 stick butter
4 teaspoons soy sauce
1/2 teaspoon paprika, garlic powder, salt, and pepper
1 large outdoor turkey fryer
Basket and hook included with the fryer
1 turkey injector to inject marinade
In a food processor place 3 minced cloves of garlic, 1 teaspoon peanut oil or sesame oil, olive oil, butter, soy sauce, and paprika. When the butter has melted.
This mixture is used to inject the turkey before frying.
Two ounces per pound of turkey. Inject the turkey about 5 inches apart, having the injector go in different directions several times for each hole made. the turkey.
If there is a removable pop-up timer in your turkey take it out and throw it away. I use a roasting disposable pan to place the turkey with marinade injection in and refrigerate overnight, up to two days if you want too, you can also use a large bag as well.
Frying Turkey:
Thirty minutes before cooking, remove the turkey from the refrigerator and let sit at room temperature. Bring the oil temperature to 350F degrees. Pat the turkey dry with a clean towel.
Put the turkey in the frying basket, breast side (neck end) facing down. With a hot mitt covered hand, stand away from the oil using the method above and carefully lower the turkey into the cooker. Allow the oil temperature to stay consistent heat at 350F and continue frying, allowing 3 1/2 minutes per pound this is what was recommended. Our 14 pound Turkey took 45 minutes to cook.
Pout the peanut oil to the line on the inside of the Turkey fryer (check your instructions guide) Make sure there is no ice or water inside Turkey if using frozen for the safety of exploding splatter of oil will occur.
The turkey will turn a deep brown when done and will be crisp. The temperature in the thickest portion of a thigh should read 175 F using a meat thermometer. Remove Turkey to a clean large pan. Then allow cooling a few minutes before slicing. They ate this bird so fast I have never had a whole Turkey eaten that fast!
I don't think my son wanted to give up this beautiful turkey, he got crazy eyes while slicing it (smile)! Great job to you both for making this awesome Turkey!
They all devoured this whole bird, no leftovers!
I hope you got some tips on how to make this great fried turkey.
It's a definite make again recipe!
Try it at least once you won't be sorry!
Thank's to my two great Iron Chefs for my wonderful Thanksgiving Day Turkey dinner!
Happy Thanksgiving 2010, a very memorable one for me, as I didn't have to cook this year!
Off to sleep, Black Friday is among us, and I have to be to work at 1:30 am and that's right now 4 1/2 hours from now...goodnight has at least a 15-hour workday tomorrow, hope your family had a wonderful holiday!
Here is a quick clip.
Other Recipes To Try:
Amaretto Cranberry Sauce
Garlic Mashed Potatoes
Fried Turkey
Pumpkin Pie Homemade
Thanksgiving Roundup
Sweet Potato Rolls
10 Turkey Leftover Recipes
Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2018.
